Chicken, miso and mushroom ramen

Name: Chicken, miso and mushroom ramen
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1.5 litres/2½ pints chicken stock; 15g/½oz dried porcini mushrooms; 1 star anise; 2.5cm/1in piece fresh root ginger, peeled and thickly sliced; 3 garlic cloves, lightly bashed; 3 spring onions, white and green parts separated, finely chopped; 750g/1lb 10oz chicken thighs, skin removed and bone in; 2 tbsp white miso paste; 1 tbsp mirin; 1 tbsp soy sauce; 12 dried shiitake mushrooms; 400g/14oz cooked ramen noodles; 100g/3½oz baby spinach; 4 large free-range eggs, boiled for 6 minutes and cooled; sea salt and freshly ground white pepper; 1 red chilli, deseeded and cut into thin strips, to serve; 1 tsp furikake (Japanese seasoning) (optional), to serve

Instructions

Prep:30minCook:1h

Tom Kerridge's chicken ramen gets the most from each ingredient. Poaching chicken on the bone makes an instant stock, while miso and dried mushrooms really ramp up the umami. Ready-cooked noodles are easy to use, but you can always cook them separately from dried first. Each serving provides 535 kcal, 49g protein, 37g carbohydrate, 20g fat, 5g fibre.

Updated at: Thu, 29 Jan 2026 07:38:30 GMT